Ham Croquettes with Tuna and Cream Chili

Spanish recipes





Who does not like croquettes? There are different ways to do them, but we bring you a different one. The Bechamel melts with the flavor of the ham and we add a touch of spicy yellow Chilean chili cream. Because at GOYA, we never tire of innovating and if it is GOYA ... it has to be good!

Ingredients Preparation Share



For the croquettes

  • 3 tablespoon of butter
  • 2.5 cups of wheat flour
  • 1 package seasoning
  • 1 whole onion
  • 2 packages of serrano ham
  • 1.5 cups of milk
  • 85 grams of manchego cheese
  • 4 whole eggs
  • 2 cups of breadcrumbs
  • 1 pinch of Adobo con pimienta GOYA
  • 1 tablespoon of olive oil
  • 1.25 kg of tuna
  • 0.25 tablespoon of garlic oil
  • 1 tablespoon of GOYA Organics olive oil

For the tuna

  • 3 tablespoon of hoisin sauce
  • 1 tablespoon of lemon juice
  • 1 tablespoon of red vinegar
  • 1 tablespoon of soy sauce
  • 1 tablespoon of chives
  • 1 tablespoon of sesame seeds
  • 2 tablespoon of Complete Seasoning
  • 1 tablespoon smoked paprika
  • 0.5 bottle of Panca Pepper Paste
  • 0.25 tablespoon of Two-pack brown sugar

For the sauce


For the croquettes:

  1. Melt the butter in a bowl over medium heat. Add the onion and leave until softened. Incorporate 1 and a half cups of flour until well mixed. Add the milk slowly and bring to a boil. Lower the heat and let the mixture thicken over low heat for about 5 minutes. Remove from the fire.
  2. Add the cheese, ham, seasoning and marinade to the still hot mixture, and stir so that everything is well mixed. Transfer the mixture to a tray and leave in the refrigerator for at least two hours.
  3. Once the ham-based dough has cooled, form 3/4 inch thick and three inch long cylinders, the dough yields about 16 croquettes. Pass the croquettes through the remaining flour, coat in the egg and then in the breadcrumbs.
  4. Heat over medium-high heat, one and a half inches of oil in a medium, heavy-bottomed, deep pot, oil should reach a temperature of 350 ° F. Fry the croquettes in batches until golden brown and crisp, about 3-4 minutes per batch. Remove them from the pan and put them on kitchen paper so that the fat is absorbed.

For the tuna:

  1. In a large bowl, beat the sesame oil, olive oil, hoisin sauce, lemon juice, red wine vinegar, and soy sauce. After everything is well mixed, add the chives, sesame seeds, the Total Seasoning, the smoked paprika - paprika, the yellow chili paste and the panela or piloncillo. Stir until everything is well combined.
  2. Add the tuna cubes to the marinade and season with Adobo to taste. Leave the tuna in the marinade for 5 minutes before serving or store in the refrigerator until serving time.

For the sauce:

  1. Combine the sour cream - sour cream, Sazón, yellow pepper paste and sugar in a medium-sized container, stir until everything is well mixed and reserve until serving time.


  1. In a serving bowl or base, place the croquettes covered with the tuna-based preparation. Garnish the croquettes with a dash of soy sauce and serve hot.

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